I do love eggs for breakfast.
I've invested in an egg cooker which turns out boiled eggs just the way I like them with reasonable consistency.
But after making these Baked Eggs in Napoli, courtesy of a recipe from Spring Food & Wine, I'm a convert.
This is such an easy way to prepare enough eggs for a crowd at the same time and they are truly delicious.
The secret is, of course, in the sauce and the use of rich red Noosa Red tomatoes. Vine-ripened tomatoes might do at a pinch but I really recommend getting the best flavoured tomatoes you can find.
Here's how to do it.
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| Ready to go into the oven |
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| These cute micro herbs were supplied to sprinkle on top but torn basil leaves would work well too. |
Can't be bothered cooking breakfast or feel like breakfast out? Spring does breakfast five mornings a week - Monday to Friday.
Bottom line: So easy, any one can make this.
Best tip: Buy these cute, flat ramekins first and tell me where you got them. I want five more.
Spring
Kerry Heaney